Dairy compositions and method of making

ABSTRACT

The invention relates to a method of separating components from milk, and the apparatus used therefor. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams and yogurts.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of application Ser. No. 11/641,466filed Dec. 18, 2006, which is a continuation of application Ser. No.10/229,462, filed Aug. 27, 2002, now U.S. Pat. No. 7,169,428, all ofwhich are incorporated by reference as if fully set forth herein.

FIELD OF THE INVENTION

This invention relates to an apparatus for separating milk intoindividual components, a method of separating components from milk, andcompositions prepared from the separated components.

BACKGROUND OF THE INVENTION

Nutrition is one of the cornerstones of health, well-being, and theprevention of numerous chronic diseases. Nutritional products play animportant role in these areas and attempts to provide readily availableand convenient nutritional products to the general public has been amajor focus in recent years. To remain healthy one must receiveessential nutrients which are indispensable to human nutrition.Essential nutrients include both macronutrients, such as fats,carbohydrates and proteins, and micronutrients, such as vitamins andminerals (including trace elements and electrolytes).

Milk products constitute a significant portion of the overall diet orcalorie consumption of human beings. As such, milk products play a majorrole in maintaining the health of the public. Nutritionally optimal milkproducts will have a positive effect on the nutrition and the health ofthe public. Concentration of macronutrients in any given milk productwill often depend on the nature of the product and the desirable profiledeveloped by the manufacturer.

For example, bovine milk contains 87% water, 3% protein, 0.65% whey,4.5% to 5.0% lactose, 3% to 4% milk fat, 0.3% to 0.7% mineral salt plusa variety of water and fat soluble vitamins, lactic and citric acids,urea, free amino acids and polypeptides. One or more of these componentsmay be separated from milk to produce various compositions. For example,in the manufacture of cottage cheese or casein, milk fat is firstseparated centrifugally (as cream) and the casein fraction of the milkis then precipitated at its isoelectric point by the addition of acid.The remainder of the original milk, containing all of the othercomponents listed above, is called whey i.e., milk, from which thecasein and a majority of the milk fat has been removed is referred to aswhey.

Whey in turn can be subjected to filtration to produce a retentate andpermeate that can be incorporated into a food product, like a beverageor dry food. For example, raw milk has been filtered to produce asubstantially pure dairy water that can be incorporated into a beverageor dairy product for consumption, the dairy water being substantiallypure and free of impurities present in the original raw milk.

It is desirable to exploit the nutritional advantages present in milk byseparating milk into its individual components and to produce dairycompositions suitable for consumption by using these individualcomponents in food products.

SUMMARY OF THE INVENTION

It is an object of the present invention to provide an apparatus thatmay be used for the separation of milk into its individual components.

The invention further provides a method of separating components frommilk, and compositions prepared from these components. The presentinvention relates to nutritional milk compositions and products whichare designed to include a specified percentage range of one or morecomponents separated from milk for a specific serving size. Separationof milk components using the method of the present invention can beachieved by separation processes, including but not limited to, membranefiltration processes. The compositions of the present invention mayinclude non-essential but nutritionally functional components. Thenutritional milk compositions of the present invention can be providedas unflavored milks, flavored milks, ice creams, yogurts, cheeses andany nutritional product that can be prepared from milk or milkcomponents.

It is an object of the invention to provide a method for separation ofmilk into several separate components. It is also an object of theinvention to provide new compositions prepared from the separated milkcomponents. These and other objects of the invention will be apparentfrom the following description.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention will be better understood by reference to the followingdetailed description of the preferred exemplary embodiment when read inconjunction with the appended drawing.

FIG. 1 is a schematic view of the apparatus used for the separation ofmilk into individual components in accordance with the presentinvention.

FIG. 2 shows a flow diagram representing the steps involved in theprocess of separation of milk components from whole milk in accordancewith the present invention.

FIG. 3 represents the filtration of individual milk components on thebasis of molecular size using filters of varying porosity at varyingpressures.

DETAILED DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS

The present invention relates to nutritional milk compositions and milkproducts which are designed to include specific components of milk. Thecompositions of the present invention can optionally includenon-essential, but nutritionally functional components. As used herein,the terms “components of milk” or “milk components” are intended torefer to individual components of milk such as, but not limited to,butter fat, milk protein, non-protein nitrogen, lactose and minerals.

As used herein, the term “dairy products” or “dairy compositions” arethose comprising one or more milk components. The complete nutritionalmilk compositions of the present invention can be provided as unflavoredmilks, flavored milks, ice creams, yogurts, cheeses and any nutritionalproduct that can be prepared from milk or milk components.

As used herein the term “milk” includes fat-free milk, low fat milk,full fat milk, lactose-free milk (produced by hydrolyzing the lactose bylactase enzyme to glucose and galactose, or other method), concentratedmilk or dry milk.

Fat-free milk is nonfat or skim milk product. Low-fat milk is typicallydefined as milk that contains from about 1% to about 2% fat. Full fatmilk often contains about 3.25% fat. As used herein, the term “milk” isalso intended to encompass milks from animal and plant sources. Animalsources of milk include, but are not limited to, human, cow, sheep,goat, buffalo, camel, llama, mare and deer. Plant sources of milkinclude, but are not limited to, milk extracted from soy bean. Inaddition, the term “milk” refers to not only whole milk, but also skimmilk or any liquid component derived therefrom. By “whey” is meant themilk component remaining after all or a substantial portion of the milkfat and casein contained in milk are removed. All percentages expressedherein are weight percentages (wt %), unless indicated otherwise.

In a first embodiment of the invention, an apparatus 10 is provided(FIG. 1). The apparatus comprises an ultrafiltrating means (14), ananofiltrating means (18) and a reverse osmosing means (22). In certainembodiments of the invention, the apparatus optionally comprises aseparating means (12), a microfiltrating means (12′) or a diafiltratingmeans (14′), either individually or in combination.

In an embodiment of the invention, an end inlet 11 is provided throughwhich milk is fed into a (optional) separating means 12, where the milkis separated into butter fat (cream) and skim milk. From the separatingmeans, an outlet 13 transports the skim milk into an ultrafiltrating(UF) means 14, to yield a UF permeate component and a UF retentatecomponent. Preferably, the step of ultrafiltration is performed througha membrane filter that excludes components having a molecular weight ofat least as low as about 1 kDa but not higher than about 10 kDa, andmore preferably not higher than about 5 kDa, at pressures between about45-150 psi (FIG. 3). In certain embodiments of the invention, where theoptional separating means is excluded from the apparatus step, the milkis fed directly to the UF means.

In certain embodiments of the invention, an optional microfiltratingmeans (12′) is included either between the separating means (12) and theultrafiltrating means (14), or in place of the separating means. Theoutflow from 11 or 13 is fed through an inlet 11′ into a microfiltratingmeans 12′ (MF), to yield a MF permeate component and a MF retentatecomponent. Preferably, the step of microfiltration is performed througha membrane filter that excludes components having a molecular weight nothigher than about 10 kDa, at pressures of at least about 75 psi (FIG.3).

The UF permeate is transported through 16 to a nanofiltrating (NF) means18. The UF retentate is removed from the ultrafiltrating means throughan outlet 15. The UF permeate is nanofiltered in the nanofiltratingmeans to yield a NF permeate and a NF retentate. Preferably, the NFpermeate results when UF permeate is passed through a filter thatexcludes components having a molecular weight of at least as low asabout 1000 daltons, at pressures between about 150-450 psi (FIG. 3). TheNF retentate is removed from the nanofiltrating means 18 through anoutlet 17. The NF permeate is transported via 19 to a reverse osmosingmeans 22, where it is subjected to a reverse osmosis (RO) process toyield a RO retentate and a RO permeate. Preferably, the RO permeateresults when the NF permeate is passed through a filter that excludescomponents having a molecular weight at least as low as about 180daltons, at pressures between about 450-1500 psi (FIG. 3). The ROretentate is removed via an outlet 20 and the RO permeate is removedthrough an outlet 21.

In certain embodiments of the invention, the UF membrane filtratingmeans is optionally combined with a diafiltrating (DF) means. Theoutflow from 13 or 16 is fed into a DF device (14′) to yield a DFpermeate component and a DF retentate component. Preferably, the step ofdiafiltration is performed through a membrane filter that excludescomponents having a molecular weight of at least as low as about 1 kDabut not higher than about 10 kDa, and more preferably not higher thanabout 5 kDa, at pressures between about 45-150 psi (FIG. 3). In thediafiltration step, the filtration step is performed in the presence ofwater to lower the lactose concentration of a mixture while maintainingthe protein concentration.

In an embodiment of the present invention shown in FIG. 2, a method isprovided which comprises, ultrafiltrating the milk to produce a firstliquid permeate (“UF” permeate) and a first retentate (“UF” retentate);nanofiltrating the first liquid retentate to produce a second liquidpermeate (“NF” permeate) and a second retentate (“NF” retentate); and,reverse osmosis of the second liquid permeate to produce a third liquidpermeate (“RO” permeate) and a third retentate (“RO” retentate). In anembodiment of the invention, a method of separating milk into milkcomponents is practiced in the apparatus described above and in FIG. 1.In a separate embodiment of the invention, the milk fed into the UFmeans is first passed through a separator.

In the separation step of the invention, milk is treated in a separator12, which is known in the art, to separate out the butter fat or cream(“BF”) from the remainder of the milk. The milk product remaining afterthe butter fat is separated contains no more than 0.1% fat and isreferred to hereinafter as skim milk.

Milk is passed through an ultrafiltrating (UF) means 14 to yield a UFpermeate component and a UF retentate component. The protein content ofthe UF permeate is preferably no more than about 0.5 wt %, and morepreferably no more than about 0.3 wt. %. The UF retentate comprises atleast 9 wt % protein, and more preferably between 9.5-16 wt % protein,and further comprises at least 4 wt % lactose, and more preferablybetween 4-6 wt % lactose.

In an embodiment of the invention comprising a diafiltrating (DF) means,the UF permeate is diafiltered through a DF 14′, to produce a DFpermeate and a DF retentate. The protein content of the DF permeate ispreferably no more than about 0.5 wt %, and more preferably no more thanabout 0.3 wt. %. The DF retentate comprises at least 9 wt % protein, andmore preferably between 9.5-16 wt % protein, and further comprises nomore than 3 wt % lactose and preferably no more than 1% lactose.

The UF permeate and DF permeate are nanofiltered or passed through ananofiltration (NF) process 18 to produce a NF permeate and a NFretentate. The NF permeate contains less than 0.15 wt % lactose, andmore preferably no more than 0.05 wt %. The NF permeate is meant aliquid portion of milk or whey which is collected upon passage of milkor whey, or liquid fraction of milk or whey, through a filter having amolecular size exclusion sufficient to filter out at least about 95 wt %of true milk proteins, such that the NF permeate is renderedsubstantially protein-free.

In an embodiment of the invention, the NF retentate comprises at least13 wt % lactose, and more preferably between 13-17 wt % lactose. The NFpermeate is a liquid portion of milk which is collected upon passage ofUF permeate through a filter having a molecular size exclusionsufficient to filter out greater than 99.5% of lactose, such that the NFpermeate is rendered substantially protein-free and lactose-free.

The NF permeate is processed by reverse osmosis 22 to yield a ROpermeate that contains less than 0.05 wt % lactose and less than 0.05 wt% minerals. The RO permeate is a liquid portion of milk which iscollected upon passage of NF permeate though a filter having a molecularsize exclusion sufficient to filter out greater than 99.5% of minerals,such that the RO permeate is substantially protein-free, lactose-freeand mineral-free. The RO retentate contains at least 0.5 wt % mineralsand more preferably at least 0.75 wt % minerals.

The present invention provides dairy compositions that possess ranges infat content, protein content, lactose content, and mineral content. Inother words, it is an object of the present invention to providecompositions that possess varying ranges of fat, protein, lactose andminerals.

The compositions of the present invention are formulated such that theyare derived by combining the various components separated from milk bythe method of the present invention.

In an embodiment of the invention, one or more milk components iscombined to produce compositions of the present invention. There areseveral embodiments of the invention including, without limitation, thefollowing compositions.

1. A blend composition comprising 1-3 wt % butter fat, 2.5-5.5 wt %protein, 0.5-1.0 wt % minerals and 1-3 wt % lactose is prepared bycombining the butter fat separated from whole milk with UF retentate, ROretentate and either water or RO permeate.2. A low-fat, high-protein composition comprising 0.1-0.3 wt % butterfat, 6-9 wt % protein, 1-2 wt % minerals and 2-5 wt % lactose isprepared by combining the butter fat separated from whole milk with UFretentate, RO retentate and either water or RO permeate.3. A no fat, high protein, high minerals and low lactose compositions,comprising UF retentate, RO retentate, and either water or RO permeate.4. A low lactose, low fat, low protein and high mineral products,comprising RO retentate.5. A low fat, high protein, low lactose and high mineral products,comprising UF retentate and RO retentate.6. Compositions prepared from one or more milk components selected fromthe group consisting of butter fat, skim milk, MF permeate, MFretentate, UF permeate, UF retentate, DF permeate, DF retentate, NFretentate, NF permeate, RO permeate and RO retentate.

In an embodiment of the invention, a low lactose composition isdisclosed, comprising one or more milk components, wherein theconcentration of lactose in said composition is lowered by non-enzymaticmethods, for e.g., separation processes. In an embodiment of theinvention, a low lactose composition is disclosed, comprising one ormore milk components, wherein the concentration of lactose in said oneor more milk components is lowered by non-enzymatic methods, for e.g.,separation processes. In an embodiment of the invention, low lactosecompositions of the invention are prepared using a membrane filtrationprocess. In an embodiment of the invention, the low lactose compositionsof the invention comprise less than about 1 wt % to about 3 wt % oflactose. In an embodiment of the invention, the low lactose compositionsof the invention comprise less than 2 wt % of lactose. As used herein,the term “low lactose composition” is intended to refer to compositionswhich comprise less than about 1 wt % to about 3 wt % of lactose, andmore preferably less than 2 wt % of lactose.

The compositions of the present invention may be concentrated by anynumber of methods including but not limited to evaporation, andfiltration processes like reverse osmosis, in order to provide the milkcomponents in a concentrated composition or format. In other words, thecompositions of the present invention are prepared from one or more milkcomponents selected from the group consisting of butter fat, skim milk,MF permeate, MF retentate, UF permeate, UF retentate, DF permeate, DFretentate, NF retentate, NF permeate, RO permeate and RO retentate, andin certain embodiments of the invention, the compositions areconcentrated by known methods in the art including, but not limited to,evaporation, to provide the milk components of the compositions in amore concentrated format.

Certain embodiments of the invention provide a dairy composition derivedfrom milk components comprising from about 0.05 wt % to about 5.5 wt %butter fat, from about 3 wt % to about 10 wt % of protein, less than 1wt % lactose and from about 0.65 wt % to about 2 wt % minerals. Anembodiment of the present invention further provides a dairy compositionderived from milk components comprising from about 0.05 wt % to about5.5 wt % butter fat, from about 3 wt % to about 10 wt % of protein, fromabout less than 1 wt % to about 10 wt % lactose and from about 0.65 wt %to about 2 wt % minerals.

The compositions of the present invention can be formulated intodifferent types of dairy products. For example, the dairy product can bean unflavored or a flavored milk. Additionally, the dairy product can bea dairy drink, dairy beverage or a dairy cocktail. Such drinks,beverages or cocktails are products that contain the compositions in adiluted form. Such diluted forms can include, as nonlimiting examples, afruit juice or a carbonated soda as a diluent combined with thecompositions.

The compositions can also be frozen to yield an ice cream or otherfrozen desert. The ice creams can be formulated into a standard icecream containing about 10 wt % milk fat, a premium ice cream containingabout 15 wt % milk fat and a super premium ice cream containing about 17wt % milk fat. Other milk fat levels are contemplated with thecompositions. Additionally, non-dairy fats are also contemplated.Furthermore, other frozen desserts, such as sherbets, sundaes, orpartially frozen desserts, such as milk shakes, may suitably be madefrom the compositions.

Additionally, the compositions can be formulated into a yogurt. Yogurtis produced by culturing the compositions of the present invention witha bacterial culture such as lactic acid-producing bacteria,Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurtsprepared using the compositions of the present invention can be setyogurts where the fermentation occurs in the final retail container orstirred yogurts where the fermentation occurs in bulk prior topackaging. Furthermore, these yogurts can contain flavors or fruits, canbe frozen to provide a frozen yogurt or can be in the form of adrinkable fluid to provide a drinkable yogurt.

The compositions of the present invention can be optionally fortifiedwith a protein source, a mineral source, a carbohydrate source or amixture. Examples of fortifying sources include sources of calcium,vitamin D and sources of protein. The protein source may be selectedfrom a variety of materials, including without limitation, milk protein,whey protein, caseinate, soy protein, egg whites, gelatins, collagen andcombinations thereof. Included in the protein source are lactose-freeskin milk, milk protein isolate, and whey protein isolate. It is alsocontemplated to use soy milk with the present compositions. As usedherein, “soy milk” or “milk from soy bean” refers to a liquid made bygrinding dehulled soy beans, mixing with water, cooking and recoveringthe dissolved soy milk out of the beans. Such soy milk can be formedinto a milk-like product, which has similar taste, texture andappearance to animal (dairy) milk, but is essentially free of animal(dairy) milk.

Furthermore, a dairy-like product, which as used herein refers to aproduct having similar taste, texture and appearance to dairy productsmade from animal milk, but does not contain animal milk, can be madefrom such milk-like products. The carbohydrate source useful in thepresent invention may be selected from a wide variety of materials suchas sucrose, corn syrup solids, glucose, fructose, maltodextrin andcombinations thereof.

Artificial sweeteners such as saccharine, aspartame, asulfame K,sucrolose and their combination, as well as others, may be incorporatedto enhance the organoleptic and sweetness quality of the compositions.Various fiber sources may be included in the compositions of the presentinvention. These sources may be selected from such materials as oatfiber, soy fiber, guar gum, pectin, soy polysaccharides, gum arabic,hydrolyzed fibers and the like. Cellulose, hemicellulose, hydrocollides,methylcellulose, carboxymethyl cellulose and the like are contemplated.Also useful are fructo-oligosaccharides.

Compositions of the present invention can be formulated into a varietyof different product forms. For example, forms can include, but are notlimited to, high protein and fiber-containing, fat-free (skim), 1 wt %low fat, 2 wt % low fat, full fat (3.4 wt %), skim plus nonfat milksolids and lactose-free skim milks. Furthermore, where fat free (nonfator skim) milk is used, the milk may be partially evaporated or has addednonfat milk solids to yield a product with a rich creamy taste. Thecompositions can be flavored with natural or artificial ingredients.Such ingredients may be combined with the compositions to form asubstantially uniform flavored product or may be present in anon-uniform manner, such as fruit on the bottom of a yogurt composition.Non-limiting examples of flavored compositions include chocolate,strawberry, peach, raspberry, vanilla, banana, coffee, mocha andcombinations thereof.

Various non-nutritive components can be included in the compositions.For example, fillers, coloring agents, flavors, emulsifiers and the likeare useful. Other nutritionally valuable, but non-essential componentscan be added, including choline, taurine, L-carnitine and the like.Combinations of these non-nutritive and non-essential components arecontemplated.

Various nutraceuticals and phytochemicals can be incorporated into thecompositions for their intended function. Furthermore, it iscontemplated that the compositions can be used in other dairy products,such as but not limited to cheeses, creams, custards, and the like.

The compositions may be packaged for consumption and sale in an assemblycomprising a gable-top carton, a plastic container, a glass container, apaper container, a cardboard container or a metal container.

WORKING EXAMPLES Example 1

In an embodiment of the invention, the components of milk were separatedout using the following apparatus. A CMRPX 618-HGV cold milk separator(Alfa Laval) was used to perform cold bowl mechanical separation of milkinto cream and skim milk by means of centrifugal forces at a temperaturebelow 45° F. Following the separation of cream, the skim milk was passedsequentially through an ultrafiltration system, a nanofiltration systemand a reverse osmosis system. The ultrafiltration system employedmembrane filters having a molecular exclusion range of about 1000 to10,000 daltons (FIG. 3). The ultrafiltration process was carried out attemperatures below 45° F. in a single pass system where the flow of milkis unidirectional and the milk does not pass over the same membranetwice during passage. Following ultrafiltration, the permeate obtainedfrom the ultrafiltration process was passed through a nanofiltrationsystem, which employed membrane filters having a molecular exclusionrange of about 300 to 1000 daltons. Following nanofiltration, thepermeate was subjected to reverse osmosis using membrane filters havinga molecular exclusion range of about 100-180 daltons.

The sequence of the method for separating out the components in milk isshown in FIG. 2. Table 1 below represents a typical composition profilefor milk components isolated by the method of the claimed invention.

TABLE 1 Non-protein Product Butter Fat Protein Nitrogen Lactose MineralsWhole 3.64% 3.13% 0.19% 4.83% 0.79% Milk Skim Milk 0.12% 3.23% 0.19%4.94% 0.71% Cream 44.1% 1.77% 0.11% 2.88% 0.47% UF 0.43% 12.73%  0.23%  6% 1.72% retentate UF 0.03% 0.02% 0.17% 4.37% 0.61% permeate NF 0.01%0.03% 0.35% 15.56%  1.96% retentate NF   0% 0.03% 0.07% 0.01% 0.11%permeate RO 0.02% 0.02% 0.26% 0.04% 0.71% retentate RO   0%   0% 0.02%  0%   0% permeate

Tables 2A and 28 show a comparison of the range of milk componentsisolated by the method of the claimed invention in the presence (Table2A) and absence (Table 28) of a separation step.

TABLE 2A Ranges of Components(Separator Step Included) Product ButterFat Protein NPN Lactose Minerals Whole 3.2-5.0 2.8-4.5 0.19 4.5-5.5.65-1.0 Milk - Skim Milk .05-2.0 2.95-4.65 0.19 4.6-5.6 .60-.95 Cream36.0-48.0  1.5-2.25 0.11 2.5-3.0 .40-.60 UF .15-.70 10.0-16.0 0.234.5-6.0 1.50-1.85 Retentate UF  0.0-0.25 0.0-0.3 0.17 4.2-5.5  .5-.75Permeate Dia- .15-1.0 10.0-16.0 0.1  <1.0-3.0  1.10-1.60 Filtration Dia- 0.0-0.25 0.0-0.3 0.1  2.0-3.5 .35-.65 Permeate NF  0.5-1.25 0.0-1.0.30-.40 13.0-17.0 1.80-2.10 Retentate NF 0.0-0.1 0.0-0.1 0.05-0.1 0.05-0.15 .05-.15 Permeate RO 0.0-0.1 0.0-0.1 0.1-0.3 0.02-0.06 0.5-0.75 Retentate RO 0.0-0.0 0.0-0.0  0.0-0.02  0.0-0.05  0.0-0.05Permeate

TABLE 2B Range of Components (Separator Step Not Included) ProductButter Fat Protein NPN Lactose Minerals Whole Milk 3.2-5.0 2.8-4.5 0.194.5-5.5 .65-1.0 UF 10.0-17.5  9.5-16.0 0.28 4.0-5.5 1.75-2.25 RetentateUF 0.0-0.5 0.0-0.5 0.2  4.2-5.5  0.5-0.75 Permeate Dia- 10.0-17.5 9.5-16.0 0.15 <1.0-3.0  1.65-2.10 Filtration Dia- 0.0-0.5 0.0-0.5 0.1 2.0-3.5 0.35-0.75 Permeate NF  0.5-1.25 0.0-1.0 .30-.40 13.0-17.01.80-2.10 Retentate NF 0.0-0.1 0.0-0.1 0.05-0.1  0.05-0.15 .05-.15Permeate RO 0.0-0.1 0.0-0.1 0.1-0.3 0.02-0.06  0.5-0.75 Retentate RO0.0-0.0 0.0-0.0  0.0-0.02  0.0-0.05  0.0-0.05 Permeate

Example 2

A blend composition comprising 2 wt % butter fat, 4.5 wt % protein, 0.8wt % minerals and 2 wt % lactose was prepared by combining 5.01 v %cream, 32.1 v % UF retentate, 15.7 v % RO retentate and 47.19 v % water(see Table 3 below).

TABLE 3 Blend Formulation Target Composition Cream 5.01% BF 2.0% UFretentante 32.1% Protein 4.5% RO Retentate 15.7% Minerals 0.8% Water47.19%  Lactose  2%

Example 3

A low fat composition comprising 0.26 wt % butter fat, 8.6 wt % protein,1.6 wt % minerals, and 3 wt % lactose was prepared by combining 63.6 v %UF retentate and 36.4 v % RO retentate (see Table 4 below).

TABLE 4 Blend Formulation Target Composition Cream   0% BF 0.26%  UFretentante 63.6% Protein 8.6% RO Retentate 36.4% Minerals 1.6% Water  0% Lactose  3%

Example 4

Table 5 illustrates representative compositions prepared using theisolated milk components of the present invention.

TABLE 5 Target Compositions Product Butter Fat Protein Lactose MineralsLow Carb .05-5.5 3.0-10.0 <1.0-3.0 0.65-2.0 Kids Drink .05-5.5 3.0-10.0<1.0-6.0 0.65-2.0 Women Drink .05-5.5 3.0-10.0 <1.0-6.0 0.65-2.0 AdultDrink .05-5.5 3.0-10.0 <1.0-6.0 0.65-2.0 Athlete .05-5.5 3.0-10.0<1.0-6.0 0.65-2.0 Carb Drink .05-5.5 <1.0-10.0   6.0-10.0 0.65-2.0

Although this invention has certain preferred embodiments, it will beobvious to those skilled in the art that various changes andmodifications may be made therein without departing from the invention,and all such changes and modifications are intended to fall within thetrue spirit and scope of the invention.

What is claimed is:
 1. A method for producing a dairy product, themethod comprising: separating milk to produce butter fat and skim milk;ultrafiltrating the skim milk to produce a UF permeate and a UFretentate; nanofiltrating the UF permeate to produce a NF permeate and aNF retentate; reverse osmosis of the NF permeate to produce a ROpermeate and a RO retentate; combining the butter fat with the UFretentate, RO retentate, and at least one of water and the RO permeateto produce a dairy product; and wherein the dairy product comprises from1 to 3 wt. % butter fat, from 2.5 to 5.5 wt. % protein, from 0.5 to 1wt. % minerals, and from 1 to 3 wt. % lactose.
 2. The method of claim 1,wherein the lactose content of the UF permeate is no more than 5.5 wt.%.
 3. The method of claim 1, wherein the lactose content of the NFpermeate is no more than 0.15 wt. %.
 4. The method of claim 1, whereinthe lactose content of the RO retentate is no more than 0.06 wt. %. 5.The method of claim 1, wherein the protein content of the UF retentateis at least 9 wt. % and the lactose content is at least 4 wt. %.
 6. Themethod of claim 1, wherein the lactose content of the NF retentate is atleast 13 wt. %.
 7. The method of claim 1, wherein the lactose content ofthe RO permeate is no more than 0.05 wt. % and the mineral content is nomore than 0.05 wt. %.
 8. The method of claim 1, further comprisingmicrofiltrating step, wherein the microfiltrating step precedes theultrafiltrating step.
 9. The method of claim 1, further comprising adiafiltration step, wherein said diafiltration step follows theultrafiltration step and precedes the nanofiltration step.
 10. A methodfor producing a dairy product, the method comprising: separating milk toproduce butter fat and skim milk; ultrafiltrating the skim milk toproduce a UF permeate and a UF retentate; nanofiltrating the UF permeateto produce a NF permeate and a NF retentate; reverse osmosis of the NFpermeate to produce a RO permeate and a RO retentate; and combining thebutter fat with the UF retentate, RO retentate, and at least one ofwater and the RO permeate to produce a dairy product; and wherein thedairy product comprises from 0.1 to 0.3 wt. % butter fat, from 6 to 9wt. % protein, from 1 to 2 wt. % minerals, and from 2 to 5 wt. %lactose.
 11. The method of claim 10, wherein the lactose content of theUF permeate is no more than 5.5 wt. %.
 12. The method of claim 10,wherein the lactose content of the NF permeate is no more than 0.15 wt.%.
 13. The method of claim 10, wherein the lactose content of the ROretentate is no more than 0.06 wt. %.
 14. The method of claim 10,wherein the protein content of the UF retentate is at least 9 wt. % andthe lactose content is at least 4 wt. %.
 15. The method of claim 10,wherein the lactose content of the NF retentate is at least 13 wt. %.16. The method of claim 10, wherein the lactose content of the ROpermeate is no more than 0.05 wt. % and the mineral content is no morethan 0.05 wt. %.
 17. The method of claim 10, further comprisingmicrofiltrating step, wherein the microfiltrating step precedes theultrafiltrating step.
 18. The method of claim 10, further comprising adiafiltration step, wherein said diafiltration step follows theultrafiltration step and precedes the nanofiltration step.